Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the beef all over, transfer to a small roasting tin with the red onions and roast on high for 20 minutes, then a further 25 minutes per 1kg at 190 C, 170 C fan, 375 F, gas 5.

Take out of the roasting tin, cover in foil and allow to rest for at least 30 minutes.

Pour the roasting juices into a saucepan, skim off the fat and add the red wine and beef stock.

Simmer until you have a rich gravy, thickening with a few drops of corn flour if necessary.